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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Smashed potato tahdig

Tahdig is the crispy rice stuck to the bottom of the pot, a byproduct of the Persian style of cooking rice. The traditional potato Tahdig is made by arranging slices of raw potato on the bottom of the pot, burying them under a pile of parboiled rice, and slowly cooking the rice until the potato is crispy and the rice is steamed.  Here I fuse the Western smashed potato with the Middle-Eastern delicacy. 
Parboil the rice (use these instructions) and fully cook a few (6 per cup of rice) yellow baby potatoes.
Smash the potatoes on the bottom of the pot; sprinkle with salt and drizzle with oil (and a few optional drops of vinegar and saffron threads). Pile the parboiled rice on top of the potato bed and cook over low heat for 30 minutes (during the first 5 minutes, the heat must be medium-high for the steam be generated).

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